Protein-Packed Greek Yogurt Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

Enjoy a refreshing twist on cheesecake with this protein-packed Greek yogurt version. The creamy, tangy filling is balanced with a light almond flour crust and crowned with a naturally sweet berry compote. Perfect for any time of day, this dish delivers a satisfying blend of textures and flavors, from the crunchy base to the smooth, velvety cheesecake and refreshing burst of mixed berries.

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NUTRITION

441kcal
Protein
38.1g
Fat
17.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1 tsp Honey

1/2 tsp Coconut Oil

1 cup Nonfat Greek Yogurt

2 tbsp Low-Fat Cream Cheese

1 Egg White

1/4 tsp Vanilla Extract

1/4 tsp Lemon Zest

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small round baking dish or springform pan.

  • 2

    In a bowl, combine almond flour, honey, and melted coconut oil. Press the mixture firmly into the bottom of the prepared dish to form an even crust.

  • 3

    In a separate bowl, whisk together nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla extract, and lemon zest until smooth and well-blended.

  • 4

    Pour the cheesecake filling over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes until the edges begin to set. Turn off the oven and allow the cheesecake to cool gradually for 10 minutes inside with the oven door slightly ajar.

  • 6

    Remove from the oven and chill in the refrigerator for at least 2 hours to set completely.

  • 7

    When ready to serve, top with the mixed berries to create a fresh and tangy compote.

  • 8

    Slice and enjoy your Protein-Packed Greek Yogurt Cheesecake as a satisfying option for breakfast, lunch, or dinner.

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

Enjoy a refreshing twist on cheesecake with this protein-packed Greek yogurt version. The creamy, tangy filling is balanced with a light almond flour crust and crowned with a naturally sweet berry compote. Perfect for any time of day, this dish delivers a satisfying blend of textures and flavors, from the crunchy base to the smooth, velvety cheesecake and refreshing burst of mixed berries.

NUTRITION

441kcal
Protein
38.1g
Fat
17.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1 tsp Honey

1/2 tsp Coconut Oil

1 cup Nonfat Greek Yogurt

2 tbsp Low-Fat Cream Cheese

1 Egg White

1/4 tsp Vanilla Extract

1/4 tsp Lemon Zest

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small round baking dish or springform pan.

  • 2

    In a bowl, combine almond flour, honey, and melted coconut oil. Press the mixture firmly into the bottom of the prepared dish to form an even crust.

  • 3

    In a separate bowl, whisk together nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla extract, and lemon zest until smooth and well-blended.

  • 4

    Pour the cheesecake filling over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes until the edges begin to set. Turn off the oven and allow the cheesecake to cool gradually for 10 minutes inside with the oven door slightly ajar.

  • 6

    Remove from the oven and chill in the refrigerator for at least 2 hours to set completely.

  • 7

    When ready to serve, top with the mixed berries to create a fresh and tangy compote.

  • 8

    Slice and enjoy your Protein-Packed Greek Yogurt Cheesecake as a satisfying option for breakfast, lunch, or dinner.